Hamburger Mix Easy Pantry Chili

I love having an easy pantry meal; always on hand, that is ready, with no fuss, in 20 minutes!  This chili from “The Farm Journal "Thrifty Cook” is perfect.  This week I made it along with Best Ever Muffins and a small green salad. 

This is why I can versatile Hamburger Mix; no thawing, no mess, no last minute fuss.  If you can't can it, freeze it, and thaw it before use.

I just multiply this recipe if I need to feed more.  We really like the addition of the hominy; it gives it that Southwestern cornmeal taste right in the bowl. 

I had already measured out my muffin dry ingredients in a covered bowl, had my muffin pan greased and ready, and had the milk and egg beaten in a small covered measuring cup in the refrigerator, to make the muffins quicker too.  We got home late, but had a good hot meal in short order. 

                                Easy Pantry Chili

  1          Pint  Hamburger Mix

  1          Pint  Tomatoes -- cut up (or canned tomatoes with chilies)

  15        Ounces  Hominy, Canned

  2          Pints  Kidney Beans, Canned -- drained and rinsed (two 15 oz. cans)

  2          Teaspoons  Chili Powder -- to taste

Combine all ingredients in a saucepan; simmer 20 minutes, stirring occasionally.
**If you don’t have hamburger mix, brown together ½ pound ground beef, 1/4 cup onion and 1/4 cup celery, chopped.  Continue with recipe at step 1.

Serves 6

Per Serving: 365 Calories; 13g Fat (31.6% calories from fat); 19g Protein; 45g Carbohydrate; 10g Dietary Fiber; 37mg Cholesterol; 1274mg Sodium.  Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.